Allen F. Williams

**** ******** ****** ** ● Washington, DC 20018 ● 202-***-**** ●

ad1po0@r.postjobfree.com

CHEF

Accomplished chef and business owner with extensive experience in the food and beverage industry. Strong problem solving and organizational skills focused on setting high expectations and raising service standards. Extensive experience in food inventory planning, procurement, and management levels.

● Restaurant Operations ● Staff Training/Development ●Special Events Development Management

● Personnel Oversight ● Cost Containment ● Customer Service/Quality Management Assurance

PROFESSIONAL EXPERIENCE

AW Catering, Washington, DC 1994-Present

Chef/Owner- Provided corporate tastings in an effort to pitch new clients. Scheduled and planned events and galas, spearheaded functions of up to 5,000 guests and prepared food presentations with a flair of

“outside the box” concepts. Daily supervision of staff and cooks, and provided leadership skills for staff development.

Port Café, Washington, DC 1998-2005

Chef/Owner- Operated full-service restaurant which provided breakfast, lunch, dinner, and catering services. Hired, created schedule, and supervised cooks and staff, managed budget and inventory; maintained exceptional professional relationships with various vendors. Created menus for restaurant and catering services

Coach and Four Restaurant, Washington, DC 1995-1998 Chef- Managed and purchased inventory; planned menu for a capacity of up to 250 patrons. Daily supervision of staff and cook; oversaw all opening and closing procedures. Educated employees on company procedures and helped to enforce company policies by ensuring that employees adhered to them. National Press Club, Washington, DC 1996-1997

Roundsman Lead Line Cook - Prepared creative cuisines for Private club members and guests. Ensured that employees maintained highest levels of professionalism according to company’s standards. Covered several food stations and guaranteed timely completions. Managed morning and evening line sauté, broiler, pantry and banquets and; created food presentations with Sous Chef

EDUCATION

Johnson & Wales University, Culinary Arts, 1989

Charleston, SC